« on: November 23, 2012, 02:46:18 PM »
Just about to start sparging my Pumpkin Ale. The neighbors just polished off the last of the 2011 batch which was quite tasty for an 8.3% brew.
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Our beer tastes good but seems to be a bit "starchy." We usually mash at 149, then raise the temp to 155, then raise it again to 165 and sparge for 60-90 minutes with boiling water.
Would you happen to be using a refractometer to test the FG?
Man, I never get yeast that fresh...it's always at least a month old.
hi new brewer here, as im getting close to starting my first batch im having worries about keeping my fermenter at proper temps, now the whole house is usually below 65, when no one is home then heats up to 68 when im home, now my question is, what do i do to get my fermenter above those temps? much thanks appreciated
Quote from: 2008 BJCP GuidelinesCategory: 15BIngredients: By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is usually Munich and/or Vienna malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.it'll be fine...